This dressing really brightened up a basic salad.
Category Archives: ingredients
Becky gave me this recipe. Easy enough that I may not buy ricotta again.
Not really sure how I came up with this recipe. But I was in serious clean-out-the-fridge mode when I made this, first for garlic bread and then as a topping for Thanksgiving green beans (pictured below).
I remember seeing a recipe for a feta dressing online somewhere, but can’t remember where. I decided to wing something like it for tonight’s Cobb salad.
Jam take two (and canning take three!). Another Coconut & Lime recipe. Again, made just 2/3 of the amount, but otherwise stuck to the recipe. Recipe was a bit thinner than my first jam, but still solidified enough to work (I also wasn’t that judicious about getting all the pectin out of the container, plus my mixture boiled over a little). Note: Be sure to smash up the peach well.
This pesto came together really well, combining garden and CSA bounty.
Amusingly, it was born out of a major kitchen mistake – I grabbed a box of raw sugar thinking it was kosher salt, and made, um, sweet pesto, using up just about all my basil. But I had enough basil in the garden to make a second batch, supplementing with arugula. And John claims he’s going to turn the sugary pesto into ice cream. We’ll see how that goes.